Tuesdays with Dorie: Quick Classic Fruit Tart

My “extended spring break” from work is absolutely lovely, but, to tell the truth, my life is losing a bit of structure. All those things that I had planned to do (spring clean the apartment, organize my digital photos into folders that make some sense, finally get a recipe archive on this blog…just to name a few) are just not getting done. I’ll tell you what is getting done, though…catching up on the DVR list (is anyone else addicted to Sarah’s House??), walking around Tribeca (with a stop for something caffeinated at either Kaffe 1668 or RBC Coffee) and taking afternoon catnaps (yes, even after the coffee). Well, I am enjoying it, because I know it won’t last forever, and I do thank the weekly TWD deadline for keeping my baking in check.

What’s up this week? Cristine of Cooking with Cristine chose a Quick Classic Berry (or Fruit) Tart. This is certainly a classic…I think it was the first tart we learned how to put together in cooking school. I’ve made a couple of these custard-type tarts at home in the recent past. The combination of the crisp cookie-ish crust and the cool pastry cream is killer. Really, I hardly need anything more than that, but a little fruit makes it even better. I fiddled with the traditional glazed berry topping a little bit (since berries are still a tad expensive here) and topped it with some vanilla-caramel roasted pineapple. I am going to tell you how I made this pineapple stuff, because it is easy, it is fab and it could dress up a zillion different things…maybe after my afternoon nap!

LOL LOL I’m also addicted to Justin & Collin, Candice Olson and the Designer Guys… LOL But I could very well get addicted to those beautiful tartlets of yours! (Has anyone from the office across the street come to order anything yet? LOL)

How are you? I’m glad to hear you’re taking a WELL deserved break, and relaxing with some good dvr catch up, coffee runs, and afternoon cat naps! So you’ve added yet another thing we share in common to the ever-growing list. I <3 Tommy on Sarah's House- seriously, I love HGTV, but he is the only (sidekick) host who never fails to make me laugh! Too funny!

Umm, here you go again making another mouth watering tart… I'm super excited, I FINALLY got my hands on some mini tart pans (their fluted though, not strait sided like yours) and I can't wait to use them. Thank you SO much for sharing a fabulous alternative to a berry topped custard dessert. My mom is allergic, so I usually steer clear of this type of recipe because it seems like they're always topped with strawberries, blueberries, blackberries, or a combo. That vanilla-caramel roasted pineapple looks TO DIE FOR. I'm so excited to try it (once you share the recipe!) ;)

The 20th is quickly approaching, and I completely forgot to ask my favorite baking genius the questions I had about this month's CSB recipe (on tap to be baked this week). First off, if I decide to halve it, how do I divide 5 egg whites? An odd number of eggs in a recipe always scares me away from cutting it down… I suppose I could kinda scramble the 3rd egg white and somehow try to only add halve of it, but does that work? It seems really inaccurate and I wouldn't want it to effect the end result. As for the frosting- I'm a little freaked out about the amount of almond extract. I'm always judicious about that particular flavoring because it can be so overwhelming and harsh, so when I saw the measurement, I actually thought it might have been a typo. I was thinking of doing 2 tsp vanilla and 1 tsp almond instead of the full tablespoon of just almond. What do you think? And have you made this one already? If so, any tips would be GREATLY appreciated.

Hope your week's going well, and I look forward to hearing from you soon (feel free to email or leave a blog comment). If I don't talk to you again before then, have a fabulous weekend, and enjoy Saturday night's episode of Sarah's House… I just checked and they're doing the kid's bedroom, so that should be fun!

Hey Joy! I haven’t made the CSB recipe yet, but to halve an egg white, I’d just crack it and using the shells (like you were separating the white and yolk), let about half fall into your bowl. A little more, a little less will honestly not matter, so don’t worry. As for the almond extract, I think it’s a lot, too. I’d go with your combination plan if you are not seriously in love with that flavoring.